Directions:
If using breasts, halve them and pound into 1/4-inch thick cutlets. If using thighs, just leave as is. Add flour to a large shallow dish. Dredge chicken in flour, shaking off excess.

In a large skillet set to medium-high heat, melt butter and olive oil. Once hot, add chicken and cook until golden brown, about 5 minutes per side. (Chicken does not need to be completely cooked, as you will continue cooking later in the recipe.) Remove from pan; set aside.

Reduce heat to medium. Add mushrooms and garlic. Sauté for about 3 minutes, until mushrooms are slightly limp. Add white wine and thyme, scraping up browned bits in bottom of pan. Return chicken to pan and simmer for 15-20 minutes.

Remove chicken from pan (Yes, one more time!). Stir in Parmesan, Dijon and milk until well blended. Return chicken to pan. Serve chicken with creamy mushroom sauce spooned over top.

I cooked up some fusilli pasta to go with the chicken, but it would be just as delicious with rice or potatoes. Don’t forget to add some veggies to the side!

Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.

Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.I chopped up some iceberg lettuce and halved some grape tomatoes and served them along side with a dollop each of salsa and guacamole.

In large skillet, melt 2 Tbsp of butter. Season chicken breast with salt and pepper and add to butter in batches. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.

In a large stockpot, melt ¼ cup butter. Add onion and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.

Pour orzo into a 9×13 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and carrots and cook until most of the liquid has evaporated and the veggies are coated with glaze, 6 to 8 minutes. Serve hot or warm.

Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

Broil 7 minutes or until fish flakes easily when tested with a fork.

Serve fish with sauce, rice, and lime wedges.

I was so pleased with this recipe! The coconut-curry sauce was mild enough for the kids and oh-so tasty, that we really enjoyed it! I served it up with a side of rice, sauteed zucchini and some of our favourite kale salad. Perfect for a weeknight dinner. This sauce could be used with shrimp or chicken as well.

We went grocery shopping the other day and as we scanned over the assortment of burger patties, I spied an AMAZING deal on bone-in pre-cooked ham!

A big ol hunk of ham for less than $10!

I never did check to see why it was such a deal…none of us got sick, so that’s a good sign 😊 We baked it up and had a lovely dinner with some garlic smashers mixed with carrots and a lovely heap of kale salad.

So here I am left with a whole bunch of leftover cooked ham to use up, so a-Pinterest-browsing I did go.

Preheat oven to 350 F. Lightly coat a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
Line the bottom of the baking dish with shredded chicken. Next, sprinkle ham over the chicken. Lay the Swiss cheese on top of the ham.

For the sauce: Over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisk continuously.

Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to sauce pan, whisking as you pour.

Add lemon juice, Dijon mustard, paprika and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.

For the topping: In a small sauce pan, melt the butter and stir in Panko breadcrumbs, garlic, parsley and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.

Serve with rice, noodles or mashed potatoes with a healthy serving of veg. Yum, yum yum-o!

I don’t know what’s going on in the universe, but steadily my kids have started becoming nightmares!

As soon as they get up, until school drop off, they are at each other. Then the wee lad has started fighting his afternoon naps, which is Mommy Time to get stuff done. And between the time of us getting home after school and actually eating dinner, these two maniacs continue where they left off in the morning.

Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.

Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).